smoked duck breast for appetizer

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will be sliced thin and floated on steaming duck demi on a deep rimmed plate
 
Looks fantastic! How long did you smoke it and using what wood? Do you make your own duck demi?

If you don't remember, I think we met at the ECG and you're not far from me. What time are you serving the appetizers?
 
Looks fantastic! How long did you smoke it and using what wood? Do you make your own duck demi?

If you don't remember, I think we met at the ECG and you're not far from me. What time are you serving the appetizers?


smoked on big green egg at 300 with 3 pieces of cherry wood about the size of shot glasses .. time was less than an hour but i cook to temp of 150 so it is still a bit under cooked, the steaming demi finishes the cooking on the plate. i bought D'Artagnan duck demi from wegmans. will be serving at a friends house who knows what time dinner is generally at the mercy of the alcohol consumption
 
That does look good! I have a whole duck, split in half, given to me by friends when I helped them butcher and pluck their 8 ducks. Now I know what I'll do with it --- smoke it!
 
Wow! wonderful. That cross cut came out beautifully.
 
That is just about the prettiest piece of duck I think that I've ever seen!
 
Where abouts in S.E. PA?

I grew up in Millersville, but I've been in CA for - going on 40 years.

James
 
Very nice! I was a little worried about it falling off your spatula in the last picture.
 
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